Guinness Braised Beef Stew

Braising is a method of cooking where you first cook an item by dry heat (high heat sauté) and then finish it in wet heat (like a stew). This is an ideal method for cooking tougher meats.  It breaks down the meat while infusing it with flavor.

Although the recipe below contains some unusual combinations, to that I say “don’t knock it ‘til you’ve tried it”. Back in my fine dining restaurant days, I got to play with a new menu item of venison carpaccio.  It was quickly seared with a rub containing cocoa powder, ground espresso, pink peppercorns, and cinnamon.  It was such an amazing burst of flavors. When I decided to braise beef in a chocolaty, coffee, type beer like Guinness, enhancing those flavors with cinnamon and some heat seemed like the obvious choice.  I hope you enjoy!

                     

Guinness Braised Beef Stew

Serves 3-4

1 Oz Butter

1 ¾ -2 ¼ Beef Stewing Meat (I used Chuck Roast)

1 Lb Fingerling or Small Yukon Potatoes

4 Carrots

1 Small Red Onion

1 T Brown Sugar

1 T Cocoa Powder

½ t Cayenne Pepper

1 t Cinnamon

1 12 Oz Bottle of Guinness Extra Stout

1t Thyme

Sea Salt to Taste

 

Preheat the oven to 350 degrees.

Cube up the meat.  Peel the carrots and cut into 3 pieces. Slice the onion.

Bring a sauté pan to high heat and add the butter.  Sauté the beef for a quick sear.  About 1 minute into it, add the cocoa, cinnamon, and cayenne. Once the outside of the beef has a nice crust. Turn off the heat, and deglaze the pan with ½ of the beer.  Mix it with the rest of the ingredients and the remaining beer.

Roast for about 1 hour and 15 minutes or until it’s all tender. Serve!